Guys... can I just tell you how proud of myself I am for sticking to this keto-ish thing for more than a hot minute? I know I need it, and my body is responding SO WELL.
My blood sugars are down 20 points in 2 weeks!! Plus, I'm not staaaaaaaaaaarrrrving all the time, my knuckles are less puffy and achey and... I really am not craving sweets. Say whaaa!?!
That being said... we went to a friend's house for dinner the other night and they asked us to bring dessert. Yikes! Panic set in. Do I just make my usual GF brownies? I could, but then I'll want one. And then if I eat one, I'll feel poopy. Maybe I can keto-ize them? Where to start? I haven't created any desserts, yet. I'm still so new. AAHHHHA!
BREATHE! I can do this. Just gotta scour Pinterest for something. Easy peasy.
I came across this recipe for Keto Blondies from My Sweet Keto that looked and sounded scrumptious, but felt it needed some tweaking, including her brand recommendations (no judgement... she's doing her thang and I'm doing mine).
Here is my adaptation.
Ingredients
5 oz. cocoa butter
3 T butter unsalted or coconut oil
4 large eggs
¾ c powdered erythritol
2 t vanilla extract
¼ c creamed coconut
½ t salt
½ c almond flour
1/3 c coconut flour
2 t baking powder
1 oz. dark chocolate chopped
Have all ingredients at room temperature
Melt cocoa butter in a double boiler over med-low heat until there are no lumps left. Set aside to cool, slightly (about 7 min).
Using an electric mixer, beat the butter, eggs and erythritol until creamy. Add the vanilla extract, salt and coconut cream and mix again until combined
Pour in the melted cocoa butter and mix until slightly thickened.
Sift and combine the flours and baking soda. Add this to the creamed mixture and stir until combined.
Allow mixture to rest 20-30 minutes (this is critical to avoid that grainy texture of GF baking)
While the batter is resting, preheat the oven to 360°F (180°C) and line a 9" square baking dish with parchment paper. (metal pan is not recommended - they will over-bake quickly)
After the rest period, gently mix in the chopped, dark chocolate
Pour the mixture into the prepared baking pan and spread it out evenly using a spatula.
Bake for 30-40 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean, but the blondies remain somewhat jiggly in the middle. Check at 30 and every 3 minutes after so you don’t over-bake them.
Allow to cool ~10 minutes in the pan. Then remove to a cooling rack, remove parchment paper and allow to cool completely.
Cut into ~25 blondies. Or whatever size you want. You do you!
These are even better the next day. Wrap them well and just leave them on the counter.
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